Love is in the air…

If love could be eaten, it would be definitely a dessert!

Hello pumpkins! Today we are going to turn the service story around, starting for the end. Of course, the initial contact is important, the client has just arrived and our mission is to do everything to relax him and make him enjoy. The knot of experience is also crucial because during this part of his visit we consolidate the sale. But if these steps would be those that conquer the eyes and the stomach of our honored, a good closing will conquer his heart. If we neglect the ending, we will put in danger the totality of the play we want to represent. All customer´s attention will be placed on these final moments, which contain the opportunity to generate that feeling, those emotions we want our client to take with him when he leaves the restaurant.

Are your desserts the star, the villain, or an insipid ending?

Lately, there is an authentic revolution in sweet marketing and the desserts table is once again the protagonist. We are talking about the products that have the highest profit margin. Paying more attention to this part we can improve the income a lot. The moment of dessert is highly valued by our customers. The emotional connotations associated with any “ending” are the ones we most idealize: LOVE, JOY, HAPPINESS. They are fine emotions to which we all aspire and we can take advantage of the dessert moment to evoke them. The product has to be aligned with what the moment represents, with the emotions it inspires, and that translates physically – and chemically – into quality products, handmade, if possible by one of those pastry chefs who carries the art in his veins. We can see authentic mini-sculptures in pieces of fruit and small works of art made only with sugar, which is the best tool to surprise and fall in love with, let’s take advantage of it!

Oh sweet, sweet heart

I´m sure you have heard the word “sweet” as a compliment or witnessed countless relationships that begin with a shy: “Shall we have a coffee and something sweet?”. I’ve seen people desperately fall in love with someone, just after seeing how the other gets excited in front of a chocolate cake. And adults become children in the urge to break the sugary crust of the creme brulee, while the waiter is still with his blowtorch thing. Then we have to live up to it. Where would you hide an engagement ring: in a blue Smurf industrial ice cream or in a white chocolate mousse? Would we be able to provoke a man’s tears on his 50th birthday, with a cake improvised in 10 minutes? Let’s detect if in our establishment we are getting that golden ending that the moment of dessert deserves. Avoid comments in social media like: “The starter delicious, the main fantastic and, for dessert … we recommend the ice cream shop next door”. And let´s leave the waiter’s poker face out when asked: “Don´t you make artisanal desserts?”

We all love happy endings

There are thousands of things we can do to honor and respect this sweet moment, from making the most of our excellent coffee to make an authentic Italian tiramusú, to personalize the most for our regular customers, giving them a “I remember what you like” written with products as versatile and magical as sugar or chocolate. Do not forget about “last impressions”, what most holds our memory of an experience, is the ending! Even after leaving our restaurant, clients will extend their experience by commenting on what they have tasted, positively or negatively. Some of those comments will end up as posts on their social networks, so let’s make sure to offer a really positive experience. Everything influences the reputation and success of our business. Till the next post my friends, be sweet, loving and happy.

Xavi Iglesias

“In love with coffee and service”